CN103622088A - 一种杏仁罐头的加工方法 - Google Patents
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- 241000220304 Prunus dulcis Species 0.000 title claims abstract description 37
- 235000020224 almond Nutrition 0.000 title claims abstract description 37
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
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- 238000000034 method Methods 0.000 claims abstract description 3
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- 239000000463 material Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 3
- 235000001727 glucose Nutrition 0.000 claims description 3
- 150000002304 glucoses Chemical class 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000011017 operating method Methods 0.000 claims description 3
- 239000002574 poison Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
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- 238000007654 immersion Methods 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 208000017667 Chronic Disease Diseases 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 208000019622 heart disease Diseases 0.000 abstract description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 3
- 235000013824 polyphenols Nutrition 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 244000018633 Prunus armeniaca Species 0.000 description 11
- 235000009827 Prunus armeniaca Nutrition 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 9
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- UNGXBWFICNLIRX-UHFFFAOYSA-N Laetrile Natural products NCC(OC1OC(C(O)C(O)C1O)C(=O)O)c2ccccc2 UNGXBWFICNLIRX-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种杏仁罐头的加工方法，属于食品加工技术领域。其特征是：采用选料、浸泡、糖煮、油炸、装罐密封、成品的加工工艺流程。本发明产品杏仁呈琥珀色，酸甜可口，香酥宜人。产品含有丰富的维生素C和多酚类成分，这种成分不但能够降低人体内胆固醇的含量，还能显著降低心脏病和很多慢性病的发病危险性。操作简单，易于实施，经济效益良好，可实现对杏果的综合利用。
Description
技术领域：
本发明涉及一种食品加工方法，特别是涉及一种杏仁罐头的加工方法。
项目背景：
杏为蔷薇科植物杏或山杏的果实。我国大部分地区均产，西北、华北和东北各地分布最广。果实呈圆、长圆或扁圆形，果皮多金黄色，向阳部有红晕和斑点。果肉暗黄色，味甜多汁，初夏成熟。杏果肉黄软，香气扑鼻，酸甜多汁，是夏季主要水果之一。杏果可以生食，也可以用未熟果实加工成杏脯、杏干等。杏仁有苦甜之分，甜杏仁可以作为休闲小吃，也可做凉菜用，苦杏仁一般用来入药。
杏果和杏仁都含有丰富的营养物质。杏是维生素B17含量最为丰富的果品，而维生素B17又是极有效的抗癌物质，并且只对癌细胞有杀灭作用，对正常健康、的细胞无任何毒害；杏仁还含有丰富的维生素C和多酚类成分，这种成分不但能够降低人体内胆固醇的含量，还能显著降低心脏病和很多慢性病的发病危险性。
杏果因不耐贮藏，通常用于鲜食，其杏仁中含有丰富的营养物质，用于加工杏仁罐头可实现对杏果的综合利用，提高经济效益。
发明内容：
本发明的目的是提供一种杏仁罐头的加工方法，实现杏仁原料的深加工综合利用。
本发明解决其技术问题所采取的技术方案是：
一种杏仁罐头的加工方法，其特征是：采用选料、浸泡、糖煮、油炸、装罐密封、成品的加工工艺流程；其操作步骤为：
A、选料 用振动筛选择大小一致的杏仁，剔除霉烂、变色、虫蛀的杏仁及杂物；
B、浸泡 用50~60℃的温水浸泡5~7天，每晚换水1~2次，脱苦去毒；
C、糖煮 以砂糖55千克、怡糖30千克、柠檬酸25千克、水25千克配制含糖量75%的糖液，再将杏仁放入糖液中煮15~25分钟后，捞出、沥干糖液，冷却至20~30℃；
D、油炸 将杏仁投入150~160℃油锅中，使杏仁均匀炸透而不焦煳，呈琥珀色，炸好的杏仁迅速冷却到60℃，翻动几次，防止粘连，然后用离心机脱油3~5分钟；
E、装罐密封 称量后装入罐中，并旋紧罐盖，即为成品。
有益效果：本发明产品杏仁呈琥珀色，酸甜可口，香酥宜人。产品含有丰富的维生素C和多酚类成分，这种成分不但能够降低人体内胆固醇的含量，还能显著降低心脏病和很多慢性病的发病危险性。操作简单，易于实施，经济效益良好，可实现对杏果的综合利用。
具体实施方式：
实施例1
一种杏仁罐头的加工方法，其操作步骤为：
A、选料 用振动筛选择大小一致的杏仁，剔除霉烂、变色、虫蛀的杏仁及杂物；
B、浸泡 用55℃的温水浸泡8天，每晚换水3次，脱苦去毒；
C、糖煮 以砂糖58千克、怡糖26千克、柠檬酸23.5千克、水26千克配制含糖量75%的糖液，再将杏仁放入糖液中煮20分钟后，捞出、沥干糖液，冷却至25℃；
D、油炸 将杏仁投入155℃油锅中，使杏仁均匀炸透而不焦煳，呈琥珀色，炸好的杏仁迅速冷却到55℃，翻动几次，防止粘连，然后用离心机脱油3分钟；
E、装罐密封 称量后装入罐中，并旋紧罐盖，即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种杏仁罐头的加工方法，其特征是：采用选料、浸泡、糖煮、油炸、装罐密封、成品的加工工艺流程；其操作步骤为：
A、选料 用振动筛选择大小一致的杏仁，剔除霉烂、变色、虫蛀的杏仁及杂物；
B、浸泡 用50~60℃的温水浸泡5~7天，每晚换水1~2次，脱苦去毒；
C、糖煮 以砂糖55千克、怡糖30千克、柠檬酸25千克、水25千克配制含糖量75%的糖液，再将杏仁放入糖液中煮15~25分钟后，捞出、沥干糖液，冷却至20~30℃；
D、油炸 将杏仁投入150~160℃油锅中，使杏仁均匀炸透而不焦煳，呈琥珀色，炸好的杏仁迅速冷却到60℃，翻动几次，防止粘连，然后用离心机脱油3~5分钟；
E、装罐密封 称量后装入罐中，并旋紧罐盖，即为成品。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053473A (zh) * | 2015-08-24 | 2015-11-18 | 张建新 | 一种酸甜杏仁的制作方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125594A (zh) * | 2011-12-02 | 2013-06-05 | 宋欣华 | 一种盐水杏仁罐头制作方法 |
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- 2013-11-14 CN CN201310565231.2A patent/CN103622088A/zh active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125594A (zh) * | 2011-12-02 | 2013-06-05 | 宋欣华 | 一种盐水杏仁罐头制作方法 |
Non-Patent Citations (2)
| Title |
|---|
| 董淑炎: "《中药保健食品加工工艺与配方》", 31 May 2009, article "中药保健食品加工工艺与配方" * |
| 闫亚梅: "杏仁罐头加工要点", 《农村实用工程技术》, no. 6, 31 December 1995 (1995-12-31) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053473A (zh) * | 2015-08-24 | 2015-11-18 | 张建新 | 一种酸甜杏仁的制作方法 |
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